I’ve often talked about how much I love cooking with mushrooms and how much I adore stuffed mushrooms. This is my 2nd stuffed mushrooms recipe this week, and the 4th on the blog. So obviously I love them.
And I like a variety. I mean imagination is our only obstacle. So far all the stuffed mushroom recipes here on jocooks are vegetarian. One of these days I’ll try stuffing them with some meat.
But not this month, as this month is vegetarian month here at jocooks. The thing about stuffed mushrooms is that they don’t look too pretty, but they are full of flavor and they make the perfect appetizers. The trick with stuffed mushrooms so they don’t get soggy is to prebake them before actually stuffing them, so that some of the water comes out of them. This is something I always do and I never have soggy stuffed mushrooms.
Another trick I have for not getting soggy mushrooms is to never wash them. I use a mushroom brush to clean my mushrooms and it works great.
This vegetarian version of stuffed mushrooms features a new ingredient I don’t use often in my cooking, and I should; blue cheese. I personally love blue cheese, I like it so much, that my favorite way of eating blue cheese is with some good bread and cherry tomatoes. Yum!
I kow a lot of people may not like blue cheese, but don’t knock it till you try it.